I’ve been obsessed with Sausages this summer. I started with the more complicated Goan Sausages and moved on to creating fun combinations for the family.

Since Jerk is a huge fave in this household – I decided to go with this incredible flavour combo for these sausages!

Jerk sauce is a combination of ingredients – Scotch Bonnet Peppers, Ginger, Garlic, Onion, Soya sauce, Vinegar, Cumin, Cinnamon, Cardamon, Sugar, Lime juice, Peppercorns, Pimento berries, Orange juice & Thyme. This spectacular blend is used to flavour the Chicken before stuffing into the sausages. It’s Dy-No-Mite!

Jerk Chicken Sausages

4.42 from 78 votes


Jerk Paste

  • 1/4 cup sliced fresh Ginger
  • 1/4 cup sliced fresh Garlic
  • 1/4 cup sliced fresh Spring Onions
  • 1/4 cup Onion
  • 4 Scotch Bonnet Peppers deseeded and cut into smaller pieces
  • 1 tbsp Cumin powder
  • 1/4 cup Lime juice
  • 1/3 cup Soya sauce
  • 1 tbsp Salt
  • 1 1/2 tablespoons of brown Sugar
  • 1/4 cup Orange juice
  • 1 tbsp Cinnamon powder
  • 1/2 tbsp Clove powder
  • 2 tbsps Pimento or all spice berries
  • 1 tbsp black Peppercorns
  • 1/4 cup Vinegar
  • 1 tbsp Oil
  • 2 tbsps Thyme


  • 1 lb ground Chicken
  • 300 gms boneless Chicken chunks
  • 1 tbsp Salt
  • 5 tbsps prepared Jerk paste or store bought
  • 2 tbsps Scotch bonnets finely diced
  • 1/2 cup Thyme leaves
  • Collagen casings


  • Prepare the Jerk sauce by blending all the ingredients together
  • This can be store for uptown two weeks in the fridge
  • Add salt & 5 tbsps of this paste to the chicken
  • Add the scotch bonnet peppers and thyme and give it a good mix
  • Tie one end and start stuffing the sausages using a sausage horn
  • When you have the length you like, tie and cut it
  • I like to smoke these on the BBQ for 30 mins